RECIPE OF THE MONTH

Peach and Chong | Serves 1

By Jose Pereiro, Bar Manager at
Drift Fish House & Oyster Bar

DIRECTIONS

1.5 oz. St. Augustine Distillery rum
1 oz. The King’s Ginger liqueur
3/4 oz. lemon juice
3/4 oz. simple syrup (1:1)
Half peach

Muddle half peach with simple syrup, add all ingredients in a shaker, add ice and shake well, fine strain over crushed ice.